This naturally vegan Fennel Herb Salad is really simple to prepare and it packs a wonderful flavorful punch! The crunchy fennel and herbs produce a refreshing quality while the sun-dried tomatoes and capers add a nice umami to the mix.

Fennel Herb Salad With Italian Style Salsa Verde [Vegan]






  • 1 Fennel Bulb, stalks removed, cut in half and remove core, thinly sliced
  • 1 Head of Radishes, thinly sliced and cut into matchsticks.
  • 1/ Cup Oven Dried Tomatoes (or dry sun-dried tomatoes) or to taste, chopped
  • 1/2 Cup Whole Basil Leaves
  • 1/2 Cup Whole Italian Flat Leafed Parsley Leaves
  • 1/4 Cup Whole Mint Leaves
  • 1/4 Cup Chives
  • 2 Tablespoons Capers, or to taste

Salsa Verde:

  • 1/3 Cup Extra Virgin Olive Oil
  • 1/4 Teaspoon Lemon Zest
  • 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Tablespoon +1 Teaspoons Champagne Vinegar or to taste
  • 1/2 Cup  Fresh Basil, minced
  • 1/3 Cup Fresh Parsley, minced
  • 1 Tablespoons Fresh Mint, minced
  • 1 Tablespoons Fresh Chives, minced
  • 1 Garlic Clove, minced
  • 2 Teaspoons Shallots, minced
  • 2 Teaspoons Capers, minced, or to taste
  • 1/4 Teaspoon Crushed Red Peppers, or to taste
  • 1/4 Teaspoon Sea Salt, or to taste

Additional toppings

  • Red Cabbage
  • Artichoke Hearts


  1. If you are using oven dried tomatoes, you will need to make them a day ahead.

Salsa Verde:

  1. Mince and measure everything then add to a jar.  Shake well and set aside.


  1.  Add the fennel to a large bowl along with radishes, herbs, tomatoes and capers.  Stir in the dressing or serve it on the side.